Blueberry Cream Cheese Coffee Cake

 

Moist and delicious… quick and easy to make.. you can’t ask for more… this Blueberry Cream Cheese Coffee Cake has it all.

TIPS

I use fresh blueberries.. in my opinion… you can’t beat them.. but if you must use frozen.. don’t defrost them first.. it will totally discolor the batter.

I used a whole pint… that’s about 2 cups.

When I cube my cream cheese.. I try to make them very small… they do tend to clump in the batter when you mix them in… but at least you don’t have lots of large clumps of cream cheese.  You want to evenly distribute it as best as possible so every piece has some yummy cream cheese.

Whole milk works best.. I wouldn’t recommend you sub a lower fat milk.  I like to get small containers of whole milk for baking and some cooking since we’re non-fat milk drinkers.  Some recipes just need the whole milk and this is one of them.

When mixing the flour with the baking powder and salt, use a wire whisk to get it evenly disbursed.

I use a fork to cut in the butter for the topping.  You want to get the butter and flour/sugar crumbly.

I hope you try this delicious coffee cake!

Recipe:  Blueberry Cream Cheese Coffee Cake

All you need:

1 pint fresh blueberries

2 tablespoons flour

Butter flavor cooking oil spray

For the Batter:

4 tablespoons butter, softened

2/3 cup sugar

1 egg

1 cup flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup whole milk

4 oz. cream cheese, tiny cubes

For the Topping:

2 tablespoons flour

2 tablespoons sugar

1 tablespoon cold butter

All you have to do:

Preheat the oven to 375 degrees F.  Spray an 8 inch square baking dish with butter flavor cooking oil spray.

In a small bowl, toss the blueberries with the 2 tablespoons flour.  (This helps keep them from sinking in the batter) Set them aside.

In a small bowl mix the 1 cup of flour, baking powder and salt.  Use a wire whisk to evenly mix them. 

In a large mixing bowl, cream the butter and sugar until light and fluffy.  Beat in the egg.  Add ½ the flour and beat it.. then ½ the milk and continue beating it.  Add the remaining flour then the remaining milk beating in between additions.

Stir in the prepared blueberries and tiny cream cheese cubes.  Spread the batter into the prepared baking dish.

In a small bowl, mix the topping (flour and sugar) and cut in the cold butter until crumbly.  Sprinkle the topping over the top of the batter.

Bake at 375 degrees F for 40-45 minutes (mine took 40 minutes) or until a toothpicj inserted in the center comes out clean.

Cool before cutting.